Shameless self-promotion

Be sure to check out tomorrow’s (11/15) special Thanksgiving section. (We print it a week in advance rather than the day before.) There will be the usual two full pages of everything you’ll need to know about how to prepare a traditional Thanksgiving feast, complete with cooking times, last-minute rescues and phone hotlines.

But we’ve gone another direction for the principal feature story. After hearing for five years about my elaborate Thanksgiving feasts that have but one rule — no turkey — the Times Union’s food editor, Ruth Fantasia, asked me to create an all-seafood (and thus turkeyless) Thanksgiving for the special section.

The food, which I cooked and styled, looks dazzling in the photos by Richard Lovrich, the newspaper’s art director, who has been making gorgeous food images for us for years. Among the offerings: